There are certain dishes that have punctuated the seasons in my life for as long as I can remember. Chili with boxed cornbread and plenty of shredded cheddar in the fall, rum cake dripping with a boozy glaze on Christmas Eve, strawberry shortcake made with fresh strawberries and real cream in the summer. And then there’s Mom’s sugar cookie, versatile in their formations, making appearances at every holiday, shaped like a heart with white frosting and red sanding sugar in February, dressed like little Christmas trees in December, and ghosts or pumpkins with the respectively festive frosting in October.
They’re buttery and soft with just the right amount of bite, and the frosting is rich and sweet, not as cute as a royal icing cookie, but far tastier. I request them to this day, rationing them out over a week or so, knowing full well they don’t fit into our mostly-paleo diet and not caring one bit. That said, as soon as cackling witches and 20-pound bags of fun-size chcoolate and 12-foot-tall dinosaur skeletons popped up in the stores, I knew I had to make a paleo Halloween cookies recipe that rivaled my mom’s. With no gluten, no grains, no dairy, and no refined sugar, they’re a treat with positively no tricks lying beneath their frosted surface.
It took a few go’s, but these paleo Halloween cookies are wonderful. Both the cookie dough and the frosting come together in the food processor, so they’re super easy to make, and the cookie is tender and soft with a sweet and creamy frosting on top. Leo devoured them, so they’re 100% kid-approved! And O ate several, too, not having a clue that they were healthier paleo Halloween cookies at all. Perfect for a Halloween party or just a show of festivity for the best holiday there is (Right?!). To make these paleo Halloween cookies, I used…
